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Suggest a better descriptionFor grinding: Heat oil in a small pan. Add coconut and roast till light brown. Add all other ingredients except turmeric. Stir-roast till aroma exudes. Add turmeric. Stir and cool. Powder fine. Keep aside. To proceed: Heat oil, add seeds, curry leaves, and whole chillies. Allow to splutter, add asafoetida and onions. Saute for 4 minutes. Add browned spices and stir-cook. Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil. Serve hot with plain hot steamed rice. Making time: 30 minutes Makes: 4 servings bowl Shelflife: Best fresh
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 1 servings | ||
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Calories: 309 | ||
Calories from Fat: 284 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 23.8g | 119 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 157.9mg | 5 % | |
Potassium 93.6mg | 2 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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